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German Method of Preserving Fruit

Weisbaden is famous for its perfect preserves,--whole and well flavored, in syrup. A German housewife of repute insists that this recipe is the secret method so profitable to the firm. It results, at least, in a good imitation and good eating. Take 1 pound of sugar to each pound of cherries, strawberries, currants, plums, etc., any fruit, but cooked alone. Put the sugar with 1/2 as much water on the fire, make a thick syrup, put the fruit in it, and boil it but once. Pour into earthen plates, cover with sheets of glass and set in the hottest sun for 3 days, taking it in at night or covering with oilcloth. The natural heat draws out the flavor better than any stove, and the fruit keeps its shape perfectly. Put into jars and seal closely, for use. TUTTI-FRUTTI. (Italian way of preserving mixed fruits.) Italy is a country of confectionery. It was Italians, as princesses, marrying kings of France, who brought luxurious cooking, especially the making of sweets, to Paris. Before those days, France was barbarous. Take 1 pound each of strawberries, currants, huckleberries, cherries, peaches, plums, grapes, and pineapple, each in season, if not possible to get at once. Cut up and stone the large fruit. Add 1/2 pound of sugar to each 2 pounds of fruit and 1/2 pint of brandy. Put in layers, with only the sugar and brandy between. Good for ice creams. Do not cook it at all. Add some cooked chestnuts to it when using for ice cream, in proportion of 1/2 pint of mixed fruit to each quart of cream.